Banana Muffins

Some people may think that these bananas all spotted and browning are beyond hope.  That they should be tossed into the compost or garbage.  But NO!  These are the perfect bananas to use in a smoothie or better yet – banana muffins or banana bread….so much more flavorful.

Did you know that those greenish yellow bananas do not have near as much banana flavor as the ones left on the counter for a little longer.  You know, the ones that got all spotted and a little soft?  Oh, those are the perfect ones for baking.

If you cannot think of turning on the oven right now, just pop them in the freezer with their skins on to save for another day.  Then, when you get a hankering for some homemade banana bread just take them out of the freezer before you start collecting your other items for baking. Put them into a bowl as they weep some liquid. By time you’ve amassed your flour, sugar, eggs, etc. the bananas will be thawed and ready to use.  Then when ready to start, I hold the banana by the stem end and use a scissor to cut the seed end off while holding the banana over the bowl and the banana just slips out of the peel.  It will be much more wet and much less appealing looking than if you were using them fresh but they work exactly the same.

If I want to freeze them for a smoothie, I peel the banana before freezing, cut them in half and put the pieces in a single layer in a plastic bag.  Then I can take out a single piece or two and use it frozen instead of adding ice to my smoothie.

The recipe I’m sharing today was my Aunt Kay’s.  She was a wonderfully talented cook and I miss her but, I feel her presence every time I make her banana bread.  Enjoy!

Banana Bread

 

  • 2 1/2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups sugar
  • 1 cup butter, room temperature
  • 4 eggs, beaten
  • 6 mashed overly ripe bananas

Directions:

  1. Preheat oven to 350F.  Grease and flour 2 loaf pans or line muffin tins with paper liners.  Set aside.
  2. Cream the butter and sugar.  Add eggs and bananas.
  3. In a large bowl whisk together the flour, salt and baking soda.
  4. Pour wet mixture into flour mixture till and fold together by hand till all is incorporated.
  5. If making banana bread fill pans a little more than ½ full.
  6. If making muffins, use an ice cream scoop to dip muffins filling paper liners 3/4 full. Sprinkle tops with course sugar for a little extra crunch to the crust.
  7. Bake at 350F:     1 hour for large loaf or 20 minutes for muffins or until toothpick test clean.

NOTE:   This recipe can be doubled.  Loaves can be frozen up to 3 months.

This recipe makes 2 large loaves or 4 small loaves or one dozen regular sized muffins

 

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